This veggie-packed dish features roasted cauliflower, crispy brussels sprouts leaves, and blistered green beans. The roasted lemon and garlic dressing ties it all together. A delicious side salad, or add protein and enjoy as a main dish.
*Roasted lemons and garlic(from Oven Roasted Veggies above)
2tablespoonsextra virgin olive oil
1teaspoonhoney(or maple syrup)
2tablespoonscapers
¼teaspoonred pepper flakes
¼teaspoonfine sea salt
Black pepper(to taste)
Instructions
Preheat: Put the racks in the upper- and lower-thirds of the oven and preheat to 400°F (200°C).
Oven Roasted Veggies
Cauliflower, garlic, lemons: Add cauliflower and (skin-on) garlic cloves to a parchment lined baking sheet. Drizzle with 1 tablespoon of olive oil. Wrap garlic in foil. Sprinkle ¼ teaspoon of salt on cauliflower. Nestle lemons onto the sheet. Bake on the upper rack until cauliflower is golden brown, about 30 minutes, flipping halfway.
Brussels sprouts: Meanwhile, trim the ends off brussels sprouts. Use your fingers to peel back individual leaves. You may wish to cut off more of the stem as you get closer to the core - it'll help loosen up the leaves. Once you get to the center core, set aside. Repeat. Finely chop reserved cores. Scatter brussels sprouts (leaves and cores) onto a parchment lined baking sheet. Drizzle with the remaining 1 tablespoon olive oil and ¼ teaspoon salt. Toss to coat. Bake on the bottom rack and until brown on the edges, about 8 minutes (but watch carefully!).
On the Stovetop
Pine nuts: Add pine nuts to a skillet over medium heat. Cook, stirring frequently, until fragrant and golden brown, about 5 minutes. Transfer to a small bowl to cool.
Green beans: Return skillet to stove over medium-high heat and add olive oil. Once hot, add green beans. Sauté until beans are tender and some of the edges are blistered, 3 to 5 minutes. Reduce heat to medium, add garlic and cook, stirring frequently, until fragrant, about 1 minute.
Lemon Caper Dressing
Mix dressing: Peel roasted garlic and add to a small bowl. Carefully squeeze 3 (of the 4) roasted lemon halves over top. Add olive oil and honey. Use a fork to mash the garlic into the dressing. Stir until smooth. Add capers, red pepper flakes, salt, and pepper (to taste). Taste and add the remaining lemon if needed.
Assemble: In a large bowl, add cauliflower, brussels sprouts, green beans, and dressing. Toss to coat. Sprinkle with pine nuts.
Notes
Protein suggestions: Add roasted chickpeas, soft-boiled eggs (halved), or baked tofu.